 | Additional product information Scanpan CSX Stockpot, 8 quart Today Price: Check current price |
Product Description
The innovative 8-Qt. Scanpan CSX Covered Stockpot flawlessly heats with quick, even precision so your hearty stews, chilis, stock and pasta turn out rich and flavorful. Scanpan introduces the 5-ply clad stainless-steel stockpot featuring a pure aluminum core between two layers of aluminum alloy and two layers of 18/10 stainless-steel. The beautiful, Danish design enhances the pressure-cast stainless-steel and aluminum body made of eco-friendly, 100% recycled materials. The induction-safe, 8-qt. stainless stockpot delivers restaurant-quality performance so your clam chowder, tortellini and chicken stock cook without hot spots or scorching and is easy to clean. The 18/10 stainless-steel interior also makes ideal for sauteing meats and vegetables in the bottom of the Scanpan CSX covered stockpot before adding liquids to cook and simmer.
The professional-weight 5-ply clad stainless steel stockpot delivers excellent heat distribution on all stove tops and is oven-safe to 550 F. The lid's tempered glass with a wide stainless-steel rim lets you monitor cooking while retaining heat for precise control. Lid's patented side vents conveniently release steam while maintaining interior heat. Inner rubberized seal adds to the durability of the 8-qt. stainless stockpot. Smooth, comfortably curved handles stay cool and are securely riveted for easy handling. Brushed stainless-steel finish. Dishwasher-safe.
Denmark's Scanpan was founded in 1956 and is today's largest European manufacturer of squeeze-cast aluminum cookware. Each Scanpan cookware piece is characterized by a clean, functional style designed for daily use year after year. Ever conscious of health and environmental issues, Scanpan ensures that all energy-efficient cast aluminum products are manufactured of recycled aluminum and PFOA- and PFOS-free. see details
Scanpan CSX Stockpot, 8 quart Scanpan.
 |  |  |  | |
| Amazon secure payment system. | ||||
No comments:
Post a Comment